ANTHONYMUSARRA
restaurantmanager,chef
Northerlyaspect,p
AnthonyMusarrais bringingtolifethe
Valmorbidafamily’svisionofa new-age
Italianprovidore.Thehistoriccornerstore
King& Godfreein Carlton,Melbourne’s
Italianheartland,nowhasa rooftopbar,
a deliandAgostino,a winebarandcellar
witha focusonfoodfromnorthernItaly.
In thisissue,hesharestherestaurant’s
recipes,designedtobeshared.“Agostino
is aboutsimplefoodusinggoodproduce
without too much embellishing,” he says.KATIEPARLA
writer,chef
Senseofplace,p
“Whereis everybody?”is a questionthat
KatieParlahasaskedmanytimesduring
16 yearsoftraveltosouthernItalyfrom
herhomein Rome.Thesouth’srelative
isolationpromptedParlatowritea
cookbookaboutfiveregions– Basilicata,
Calabria,Campania,MoliseandPuglia–
andtheirlostanddisappearingdishes.
“I setouttopainta deliciouspictureof
thesouththatwillinspireyouin your
kitchen or on your next holiday.”LUKEBURGESS
photographer,chef
SicilymeetsAfrica,p
“TheruggedislandofPantelleria,off
thesouth-westcoastofSicily,wasthe
perfectspottoindulgemytwinpassions:
foodandphotography,”saysLuke
Burgess.“I spentlongdayschasingthe
lightandtalkingtoamiablelocalsabout
thewaytheycook.”Theisland’scapers,
heconfirms,arerenownedforgood
reason.“They’reimpossiblyfragrant
andpacka punch– perfectwithisland
oliveoil,tomatoes,wild oregano and
grilled seafood.”LARISSADUBECKI
writer
Theneworder,p
Thepathtotruesalvationliesin spaghetti
Bolognese,saysLarissaDubecki.“It’s
Italianpenicillinatmyplace,especially
whenI gooff-pisteandaddlotsofgarlic.”
In thisissue,shedocumentsAustralia’s
newwaveofoff-pisteItaliancooking.
“TherulesofItalianfoodhavebeen
turnedintoa gameoffreeassociation,”
shesays.“FromIndian-spicedtrippa
allaRomanatoChineseBolognesepizza,
themostexcitingopeningsareItalian,
with varying degrees of -ish.”Contributors
PHOTOGRAPHY MARK ROPER (ANTHONY MUSARRA).